FORT WORTH, TX — The Mont, an elevated New American dining destination from Fort Worth restaurant veterans, Jeff Payne, Cousin’s BBQ owner, along with partner Jason Cross, will open its doors Thursday, August 7 on the west side of Fort Worth just outside the Montserrat neighborhood.
Located at 4729 Saint Amand Circle, Fort Worth, TX 76126, the restaurant offers a refined yet approachable menu crafted by Executive Chef Michael Duff, whose culinary pedigree includes leadership at some of Fort Worth’s most beloved kitchens.
Jeff Payne, President and Owner of the Fort Worth staple Cousin’s BBQ, brings more than four decades of hospitality experience to this new venture, co-founded with longtime industry partner Jason Cross.
“The Mont is about capturing the art of hospitality,” Payne says. “We wanted to build a place where people can connect over beautifully crafted food and timeless atmosphere. Fort Worth has a strong culinary identity, and we’re excited to add something special that celebrates seasonality, quality, and creativity.”
Executive Chef Michael Duff comes from a long tenure at Eddie V’s Fort Worth, where he started in 2010 as a prep cook, becoming Executive Chef three years into his tenure and remained for a total of 11 years. Since 2021, Chef Duff has contributed to a number of well-loved menus throughout the Fort Worth culinary scene as well as hosted private cooking events.
Chef Duff worked closely with Culinary Director Chef Michael Arlt to create The Mont’s style of cuisine and menu. Chef Arlt is a Johnson and Wales graduate that has worked at notable properties such as Watercolor Inn and Resort in NW Florida; E2 Emeril’s Eatery with Emeril Lagassee and team in Charlotte, NC; Cindy’s Rooftop in Chicago and most recently worked as Executive Chef for The Beast and Company here in Fort Worth.
“This menu is a love letter to timeless cuisine,” says Cross. “We’re taking familiar flavors and elevating them with thoughtful technique and seasonal produce. Expect handmade pastas, fresh seafood, and expertly grilled meats—with a few surprises along the way.”
Diners can begin their experience with a variety of raw and chilled selections such as Oysters on the Half Shell served with mignonette and chipotle cocktail sauce; Red Snapper Ceviche with pickled red onion, jalapeño, cilantro and olive oil on a tostada; and Wagyu Beef Tartare topped with pickled shallot, sherry vinegar, truffle, horseradish sabayon, served with tallow toast.
Small plates include Lobster Hush Puppies with mustard and truffle aioli; Deviled Eggs topped with shallot, bread crumbs, chive, smoked roe and caviar; Crab Cake with pepper conserva, fennel and bitter greens; and Scallops served with sweet corn, chow chow, and brown butter-lemon nage.
Main course highlights include the Cavatelli Pasta with charred corn, mushrooms, toasted bread crumbs and Parmigiano Reggiano; Wagyu Beef Strip au Poivre served with potato purée and green peppercorn sauce; The Cluck features a roasted breast, crispy fried thigh, petite squash, foie gravy and hot sauce; and Roasted Monkfish Tail with streaky bacon, red wine sauce and truffle vinaigrette.
The Butcher’s Cuts offerings feature premium Irodori wagyu selections, including an 8oz Filet, 18oz Ribeye, 16oz New York Strip, and a Double Long Bone Pork Chop, all served with dressed greens and Mont sauce. Larger shared dishes include the 40oz Irodori Wagyu Tomahawk Steak with potato purée and The Duck, served with black garlic glaze, slow roasted leg, foie fried rice, scallion crêpe, and maple nuoc cham.
The 7,400-square-foot space was designed by Fort Worth-based Maven, inspired by the glamorous era of the mid 20th century. Maven Interior Designer, Kellye Raughton, shares the inspiration behind the design, “The Mont is where the essence of the 1960s meets modern sophistication. The restaurant offers an exclusive dining experience that transports guests back to a time of sleek style, impeccable taste and refined elegance.”
Guests will be welcomed into a richly designed space featuring mahogany wood, plush leather seating, and ambient lighting. The centerpiece bar, stocked with top-shelf spirits, sets the tone for classic cocktails and inventive new creations.
The Mont’s carefully curated cocktail program draws inspiration from classic mid-century recipes, reimagined for the modern palate. Guests can enjoy signature cocktails like the Freezer Martini made with Nolet’s Silver Gin, Dolin Dry Vermouth, orange bitters, and served with a lemon peel and olive; St. Amand 75 blends The Botanist Gin, St. Germain, almond, lemon, and prosecco; Greyhound to Jalisco combines Codigo Blanco Tequila, Rosaluna Mezcal, Aperol, lime, grapefruit cordial and basil; Fighter Plane, a rich and layered mix of Blackland Texas Rye, Amaro Nonino, Solerno Blood Orange and lemon; and The Mont Old Fashioned, featuring Garrison Brothers Single Barrel Bourbon, raw sugar, and The Mont’s proprietary bitters blend.
“We want The Mont to be the kind of place people feel proud to have in their neighborhood,” says Cross. “Whether it’s a celebratory dinner or a relaxed night out, we hope to offer something special for both locals and travelers.”
The Mont will open for dinner service on Thursday, August 7.
To make reservations go to themontfw.com.
The Mont, the Much-Anticipated Upscale New American Concept, Opens Thursday, August 7 in Fort Worth (photo credit: Samantha Marie Photography)
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